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A simple recipe for

homemadehttp://www.mybakingaddiction.com/salted-caramel-

sauce/that is the perfect topping for just about anything.

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http://www.mybakingaddiction.com/salted-caramel-sauce/

If youve never made homemade salted caramel sauce at home it can

http://www.mybakingaddiction.com/salted-caramel-sauce/http://www.mybakingaddiction.com/salted-caramel-sauce/

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de!nitely seem a bit overwhelming but its honestly not too hard " I

promise. #ne key tip is to rely on the color of the sugar before adding

in the cream.

$ou can de!nitely use a candy thermometer if you have a reliable one.

I have % and each of them varies by %-& degrees which can be 'uite a

di(erence when youre making homemade caramel sauce.

In my opinion its best to look for that deep amber color but be

forewarned " that gorgeous deep amber color can transition to a burnt

mess in a matter of seconds. )ust be sure to be free from distractions

and keep your eye on the pan and youll be good to go* Im pretty

con!dent that if you follow the directions below youll be a salted

caramel sauce making pro in no time*

+alted ,aramel +auce is pretty darn delicious driled over just about

any dessert. rom ice cream and cakes to a dipping sauce for apples

pretels and brownie bites " its addictive*

+ave ecipe 0rint

+alted ,aramel +auce

+1021341 5627 589$I1;?12+:

9 cup granulated sugar

9 tablespoon light corn syrup

9/ cup water

9/5 cup heavy cream heated until warm

5 tablespoons unsalted butter softened

9 teaspoon !ne grain sea salt @or more to taste

9 teaspoon pure vanilla eBtract

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+:

9. In a heavy saucepan @at least & cup capacity stir together the

sugar corn syrup and water until the sugar is completely moistened. If

you are using a candy thermometer place it into the pot taking care

that it is tip in immersed into the sugar miBture.

5. 7eat stirring constantly until the sugar dissolves and the sugar

syrup is bubbling. +top stirring completely and allow it to boil

undisturbed until it turns a deep amber @like the color of 4ass Ale @see

notes below. 2his will occur right around %&8 degrees. Immediately

remove it from the heat and slowly and carefully pour the hot cream

into the caramel. It will bubble up furiously.

%. Cse a high-temperature heat-resistant rubber spatula or wooden

spoon to stir the miBture until smooth scraping up the thicker part that

settles on the bottom. If any lumps develop return the pan to the heat

and stir until they dissolve. +tir in the butter and salt. 2he miBture will

be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for % minutes. ?ently stir in the vanilla eBtract.

>#21+:

- =eep at room temperature for up to % daysD refrigerated about %

weeks. 2o reheat simply place in a microwave safe container and heat

for about &-E8 seconds. +tir well.

- I have % thermometers and they all register di(erent temperatures. In

my opinion itFs best to rely on the color of the caramel as opposed to

the temperature. $ou want to look for a dark dark amber color.

7owever dark amber goes to burnt in a matter of seconds. If using a

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thermometer start paying close attention at about %8 degrees. #nce

the color deepens pull the miBture from the heat.